Cook penne rigate in a 6-qt. pot of boiling salted water until al dente and drain. While pasta is cooking, stir parsley and basil into ratatouille and season. Toss penne rigate with 1/3 of ratatouille and serve topped with remainder.

Cooks' note:

·Ratatouille may be made 2 days ahead and chilled, covered. Reheat before using in recipe.

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Recent Reviews

We loved the complex flavors, even though I had all the ingredients except the peppers, so I doubled the tomatoes, added a zucchini along with the yellow squash, a few red pepper flakes which I highly recommend, and some fresh oregano. I think it's important to add the cooked Penne to the dish before serving, but sparingly. We topped it with shredded Mozzarella cheese and served with crusty bread and a glass of wine. Outstanding!

katpages1 from Thornton, PA /

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Wonderful! I reduced the oil to a drizzle - just enough to roast the veg. Peeled the eggplant and added minced garlic, mushrooms and a couple tomatoes to the mix. Reduced the roasting time by 10 mins and could have cut down by another 5 (but mine stayed in the pan for a while after roasting). I used fresh tomatoes for the 'sauce'. My tomatoes weren't very flavorful so that could have been better. Added a reduced amount of pasta. Husband loved it that way. I could happily have skipped the pasta altogether and served with a good bread.

msbacon from St. Paul, MN /

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I was excited when I realized that I had grown all the veggies and herbs needed for this recipe. I made it for dinner tonight and even the picky grandchildren ate it. I admit, I put a lot of cheese on their portions....... The sauce made with fresh tomatoes was wonderful and lite and worth the effort because it was completely different than a bottled pasta sauce would have been. This recipe is a winner.

vfitts from Columbus, OH /

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This was so great! I substituted portobellos for the eggplant due to allergies and served the peppers on the side (Italian frying peppers -- SO much more flavorful than red bell peppers!).

The_Omnivore from New York, NY /

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This is the first recipe for roasted ratatouille that I have seen. Why have I never roasted the vegetables before? Once I saw it, it seemed obvious. The taste is noticeably better, right out of the pot. My old recipe needed a day for the flavors to develop. This is my new go-to ratatouille recipe.